Marmite Chicken

Do forgive me Marmite haters, I'm currently on a Marmite craze.

I had this a few times at "大炒 dai chao" restaurants in Malaysia. "Dai chao" in Cantonese translates into "big fry" which refers to any Chinese restaurants serving wok-fried dishes to go with rice and also wok-fried noodles. Marmite chicken usually involves deep frying pieces of chicken and then coating the chicken with a very thick sticky dark Marmite sauce which makes it an excellent dish to go with rice. Since I hate deep frying, here's a healthier stir-fry version.

Ingredients:

• 700 g chicken pieces
• 1/3 cup water
• 1 tbs honey
• 1 tsp Cheong Chan Thick Dark Soy Sauce (Thick Caramel Sauce) (optional, for colouring)
• 1 tsp chili oil flakes (optional)
  
• 1 tsp Marmite
• Sesame seeds (optional, for garnishing)
  

Marinade:

• 2 tbs Marmite
• 1 tbs honey
• 1 tbs light soy sauce
• 1 tbs Shaoxing wine
• A dash white pepper powder

Directions:

• Mix chicken pieces and all ingredients for marinade together, leave to marinate for at least one hour or even better overnight in the fridge.
• Heat up a bit of oil in a pan.
• Add marinated chicken pieces, stir fry until lightly browned on all sides.
• Add water, honey, dark soy sauce, chili oil flakes. Stir to mix. Leave to simmer until sauce thickened and very little sauce left.
• Stir in 1 tsp or more Marmite to taste.
• Season to taste.
• Garnish with some sesame seeds.
  

Other Marmite recipes:

• Wild Mushrooms Risotto with Marmite
• Spinach in Marmite Broth